Preheat your oven to 350 degrees. Get your loaf pans all prepared by greasing them with Crisco and lightly with flour

In a medium sized bowl, sift together flour,

salt,

baking soda,

baking powder

and cinnamon.

Gentley whisk

the dry ingredients together

Now shred the zucchini

and pack it down in your measuring cup, I did heaping cupfuls.

In a bowl, or you can use a stand mixer, mix the eggs,

apple sauce,

oil,

sugar

and vanilla,

together. mix well.

Now slowly add in the dry ingredients and mix all together until fully combined.

Then add in the shredded zucchini to the batter and mix well.

Split the batter between the two Greased loaf pans (I used smaller loaf pans)

Bake the zucchini bread 45-60 minutes or until a toothpick comes out clean when inserted in bread. (The bake time vary’s on how much zucchini you added to the batter) (Since I used the smaller loaf pans, I baked mine 30-45 minutes)

Preheat your oven to 350 degrees. Get your loaf pans all prepared by greasing them with Crisco and lightly with flour
In a medium sized bowl, sift together flour, salt, baking soda, baking powder and cinnamon.

Gently whisk the dry ingredients together

Now shred the zucchini and pack it down in your measuring cup, I did heaping cupfuls.

In a bowl, or you can use a stand mixer, mix the eggs, apple sauce, oil, sugar and vanilla, together. mix well.

Now slowly add in the dry ingredients and mix all together until fully combined.

Then add in the shredded zucchini to the batter and mix well.

Split the batter between the two Greased loaf pans (I used smaller loaf pans)

Bake the zucchini bread 45-60 minutes or until a toothpick comes out clean when inserted in bread. (The bake time vary’s on how much zucchini you added to the batter) (Since I used the smaller loaf pans, I baked mine 30-45 minutes)

so they still have a bit of texture. With an electric mixer fitted with a wire whisk,

whip the remaining bananas and sugar together for a good 3 minutes;

you want a light and fluffy banana cream. Add the melted butter,

eggs,

and vanilla;

beat well and scrape down the sides of the bowl. Mix in the dry ingredients

just until incorporated; no need to overly blend.

Fold in the nuts

and the mashed bananas with a rubber spatula.

Pour the batter into the prepared loaf pan.

Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning. (I baked mine too long and it got burned, so I recommend checking yours after an hour and turning halfway through, for even browning)

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Mash 2 of the bananas with a fork in a bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend.

Fold in the nuts and the mashed bananas with a rubber spatula.

Pour the batter into the prepared loaf pan.

Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning. (I baked mine too long and it got burned, so I recommend checking yours after an hour and turning halfway through, for even browning)

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Anyone who has been to Jim ‘N Nick’s knows about their biscuits and knows how GOOD they are! Bet you can’t eat just one! I found this recipe online because I HAD to make them myself. These are pretty damn close to the real ones…Got the recipe from here

preheat the oven to 400 degrees F. Spray about 18 molds in a mini-size muffin pan.

sift together flour,

sugar,

and baking powder

in a medium-sized bowl and set aside.

Whisk egg,

milk,

butter,

and vanilla

together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients

with a rubber spatula, gently but quickly stir wet ingredients with dry ingredients to blend.

add the shredded cheese into batter. Mix together, but don’t over mix.

Divide batter evenly among greased muffin tin.

Bake for 10-15 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a when inserting a toothpick into the center of the biscuits will come out clean. Transfer the pan to a cooling rack to cool for 5 minutes before carefully removing each biscuit from its mold.

Recipe:

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoon baking powder

3/4 cup milk

1 egg, beaten well

4 tablespoon unsalted butter, melted

1/4 teaspoon vanilla

1 cup shredded extra sharp cheddar cheese

preheat the oven to 400 degrees F. Spray about 18 molds in a mini-size muffin pan.

sift together flour, sugar, and baking powder in a medium-sized bowl and set aside.

Whisk egg, milk, butter, and vanilla together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients with a rubber spatula, gently but quickly stir wet ingredients with dry ingredients to blend.

Add the shredded cheese into batter. Mix together, but don’t over mix.

Divide batter evenly among greased muffin tin.

Bake for 10-15 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a when inserting a toothpick into the center of the biscuits will come out clean. Transfer the pan to a cooling rack to cool for 5 minutes before carefully removing each biscuit from its mold.

I love these biscuits! I’ve had them at Red Lobster and always loved them. So I found this recipe in Food Network Magazine and I HAD to make them. They turned out just like the ones you get at Red Lobster, So cheesy, buttery, with a hint of garlic! You’ll love them!

Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

So start my making your sauce, so simple!
I just grabbed a medium sauce pan and preheated the burner to medium heat and coated the bottom of the sauce pan with a little bit of olive oil,
then added in 2 garlic cloves that I minced finely
then waited a couple of minutes and sautéed the garlic cloves till I smelled the garlic very strong and then added in a 28oz can of tomato sauce
then added salt, pepper, italian seasoning, red wine, balsamic vinegar, 1 tsp brown sugar, garlic salt, dried thyme…just whatever seasoning sound good to you!

Let the sauce simmer for 10-15 minutes

While the sauce was simmering I prepped all the other ingredients

grab the french bread

cut it in half

then spoon some of the sauce onto the bread

do a thin layer, not too much as it will make the bread soggy. You will have a lot of sauce left and that’s so you can dip your bread back in the sauce (as I LOVE extra sauce).

Then add the fresh mozzarella

and then add the parmesan cheese

then add the pepperoni

Then add sliced mushrooms

Then add the bell pepper

Then add the onions

Then place the bread on a baking sheet

and pop in the oven

Bake for 10 minutes and then once the 10 minutes is done I put the oven on broil for 5 minutes for the bread and veggies to crisp up some…

They might have gotten a little too done, and I burnt the bread a little. And actually it added flavor

Just the edges got burnt. So maybe if you don’t want yours burnt don’t broil or broil for less time

so let the bread cool for a few then slice it in strips and serve with extra sauce or as is

In a small bowl, mix together all ingredients until well combined. Cut the baguette in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.

and put it in the fridge for 20 to 30 minutes. In the meantime, cut the butter into chunks and leave out at room temperature (you want it malleable, but not soft).

2. Position a rack in the center of the oven and heat it to 400 degrees. Line two baking sheets with parchment paper. Combine the chilled dry ingredients,

the cheese

and the butter

in the bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for a few minutes,

until the chunks of butter are no bigger than a large pea – or a small bean. (In the oven, the water in the chunks of butter creates steam, which in turn will creates lovely pockets of air within the biscuits.)

3. Add the buttermilk to the bowl

and mix on low just until the dough comes together. Turn the dough out onto a floured board,

dust your fingers with flour and gently knead it a few times. Quickly and carefully pat the dough into a large rectangle about 1/2 an inch thick.

4. Dip a 3-inch round cutter with sharp edges in flour and then cut the biscuits using an even downward motion, without twisting the cutter.

Transfer the rounds of dough to the baking sheets,

leaving an inch or two of space between them. When you’ve cut the first batch of biscuits, gently pat the dough into another rectangle and cut a few more — discard the dough or add the funky leftover shapes to the baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough).

5. Beat the egg with a splash of water (if you’re feeling fancy, you can then pass it through a fine mesh sieve to get rid of any clumps of egg white that might burn). Brush the tops of the biscuits lightly with egg wash*

and bake for about 20 minutes, rotating halfway through, until the biscuits are a deep golden brown.

Cool for a few minutes on the baking sheets but serve them while still warm!

*At this point you can stick your prepared pan in the freezer. Once the biscuits are frozen, transfer them to a freezer bag to store. When you are ready to bake, there is no need to thaw the biscuits. Just bake them straight from the freezer. I had to cook mine about 3 minutes longer when baking them from the freezer. And I did apply the egg wash before freezing them — worked beautifully.

I added ham and eggs to Normy’s biscuit and made a ham, egg biscuit sammie.

1. Combine the flour, baking powder and salt in a bowl and put it in the fridge for 20 to 30 minutes. In the meantime, cut the butter into chunks and leave out at room temperature (you want it malleable, but not soft).

2. Position a rack in the center of the oven and heat it to 400 degrees. Line two baking sheets with parchment paper. Combine the chilled dry ingredients, the cheese and the butter in the bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for a few minutes, until the chunks of butter are no bigger than a large pea – or a small bean. (In the oven, the water in the chunks of butter creates steam, which in turn will creates lovely pockets of air within the biscuits.)

3. Add the buttermilk to the bowl and mix on low just until the dough comes together. Turn the dough out onto a floured board, dust your fingers with flour and gently knead it a few times. Quickly and carefully pat the dough into a large rectangle about 1/2 an inch thick.

4. Dip a 3-inch round cutter with sharp edges in flour and then cut the biscuits using an even downward motion, without twisting the cutter. Transfer the rounds of dough to the baking sheets, leaving an inch or two of space between them. When you’ve cut the first batch of biscuits, gently pat the dough into another rectangle and cut a few more — discard the dough or add the funky leftover shapes to the baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough).

5. Beat the egg with a splash of water (if you’re feeling fancy, you can then pass it through a fine mesh sieve to get rid of any clumps of egg white that might burn). Brush the tops of the biscuits lightly with egg wash* and bake for about 20 minutes, rotating halfway through, until the biscuits are a deep golden brown. Cool for a few minutes on the baking sheets but serve them while still warm!

*At this point you can stick your prepared pan in the freezer. Once the biscuits are frozen, transfer them to a freezer bag to store. When you are ready to bake, there is no need to thaw the biscuits. Just bake them straight from the freezer. I had to cook mine about 3 minutes longer when baking them from the freezer. And I did apply the egg wash before freezing them — worked beautifully.

and using a fork, mix the butter and flour until the butter has broken into small bits and flakes.

Pour buttermilk into flour mix.

Stir with fork

just until the dough comes together to form a mass —

Do not over-mix. Gently gather the dough in the bowl to bring together, adding an extra tablespoon of buttermilk if necessary. Turn out onto a lightly floured work surface.

Pat the dough into a ¾-inch thick circle.

Using a two-inch round cutter, cut the dough into eight biscuits.

Transfer to an ungreased or parchment-lined baking sheet, spacing the biscuits 2-inches apart.

Brush each biscuit lightly with buttermilk.

Sprinkle a pinch of sugar over the top of each. Transfer sheet to the oven, immediately increasing the temperature to 425ºF. Bake the biscuits for 15 to 20 minutes or until golden. Remove from the oven, transfer to a wire rack to cool or serve immediately.

Now for the gravy this is lactose free gravy. (You could use regular milk)

Lactose free milk
flour
2 pounds of Jimmy Dean Roll Sausage (has to be Jimmy Dean, has the best flavor)
Salt, to taste
Pepper, to taste

So get a large skillet or cast iron skillet and a medium skillet or cast iron skillet, place on a burner on the stove and turn heat up to medium heat.

In the large skillet take 1 pound of the sausage roll and ground that up

and for the other sausage roll cut the sausage into patties and pat together, so they stick together to form a sausage patty and place those in the medium skillet

Cook the ground sausage until browned and ground up into little pieces

then once it’s browned add in about 1/2 a cup of flour. Just sprinkle it over the sausage

stir in with sausage so it soaks up the grease

then add in the milk (about 2 cups)

add in a little salt and a LOT of black pepper

and whisk gravy to help get any lumps from the flour out

cook on medium low heat until gravy is to the thickness you want, add more milk in, if it’s too thick. (I like my gravy nice and thick)

I also added in some garlic salt

and stirred that in. Taste for seasoning. Add more black pepper in if you like it really peppery.

turn it down to low…

so while the gravy is done don’t forget to check on your sausage patties

Cook them until they are nice and brown and have a crust about 10-15 minute flipping a couple of times each side

once the sausage patties are nice and browned and cooked all the way through put them on a plate with paper towel for them to drain on

1 loaf French Bread I did a small loaf, as it was just for Normy and me)
1 stick Salted Butter, Softened (I used unsalted and then added a little garlic salt to help control TOO much salt)
3 sprigs Or More Fresh Thyme, To Taste

Chop some fresh thyme. Cut the French bread loaf in half lengthwise. Spread stick of softened, room-temperature butter on each half. Make sure the butter is very, very soft so it won’t tear the bread.

Bake at 350ºF for approximately 10 to 15 minutes. Then remove the bread from the oven and—this is the kicker—turn on the broiler. Stick the bread back into the oven and BROIL it for 3 to 5 minutes, watching it the entire time. You want the butter to start caramelizing. When done, take the bread out of the oven and sprinkle the chopped fresh thyme all over the top.

To serve, cut into 1-inch slices and throw into a breadbasket, or arrange artfully on a shiny, funky platter.

Posts navigation

Email Subscription

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 453 other followers

Hey there everyone, my name is Jamie! I first got the name crazy Jamie from my mother in law, who would call me crazy Nena, which means Crazy woman in Spanish. Then my friend Stacey, her kids would call me Crazy Jamie from the crazy, goofy things I would do with them! So here I am Crazy Jamie! I am 39 years young and LOVE all things Food! From cooking it, to looking for new recipes, to taking pictures of it, to talking about it, oh and (of course) eating it!! I did the whole culinary school thing. When I was in culinary school, I discovered that I liked cooking more than baking, the one class I didn’t like was bake shop…I thought baking was hard and it had to be exact and to me it was a lot of work….and now I am going on 3 years of baking at a cupcakes shop. Head baker! Funny how things work out. Now I think I like baking more than I like cooking! I have been married to my hubby Normando for 9 years. We got married on 8-8-08. We have our little kitty Olive that we adore! She’s our 4 legged kid! We live in Denver, Colorado! I have lived in Colorado my whole life and don’t ever want to move! I love the mountains and hiking and riding my bike! I love cooking for friends and family and love making birthday cakes, or cupcakes for friends and family. I love looking on Pinterest and trying new ingredients! I am always looking for new recipes! So I became obsessed with taking pictures of the food I would make and I wanted to share what I was making with the world. So I created this blog! I am not the best writer or speller so beware if you are a grammar person! This chic SUCKS at grammar! But I love sharing what I cook with the world! I also love sharing recipes with people as well. So this is me, welcome to my world!